Chipotle Lentil Burgers

Name: Chipotle Lentil Burgers Recipe
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 4
Ingredients: 1 tsp olive oil; 1 small red onion diced; 1/2 pound of zucchini sliced length-wise and chopped into 1/2 inch pieces; 3 cloves of minced or grated garlic; 1 cup of lightly packed cilantro; 2/3 cup dried lentils; 1 cup bread crumbs; 1/4 chipotles in adobo seeds removed; 2 Tbs soy sauce; 2 tsp red wine vinegar; 1/4 tsp salt; 2 tsp smoked paprika

(1)

Minutes to Prepare: 10
Minutes to Cook: 60

Number of Servings: 4

Ingredients

1 tsp olive oil1 small red onion diced1/2 pound of zucchini sliced length-wise and chopped into 1/2 inch pieces3 cloves of minced or grated garlic1 cup of lightly packed cilantro2/3 cup dried lentils1 cup bread crumbs1/4 chipotles in adobo, seeds removed2 Tbs soy sauce2 tsp red wine vinegar1/4 tsp salt2 tsp smoked paprika

Directions

Cook lentils according to the instructions on the package, drain and let them cool a bit

While they're cooking add the oil to a saute pan and cook the onions for about 3 minutes

Then add the zucchini, garlic, cilantro
and a pinch of salt

Cook for about 10 minutes

Add all of the ingredients to a food processor or blender ****RESERVE A HALF A CUP OF THE BREAD CRUMBS***

Blend until the mixture comes together, it should have a little texture to it

Re-heat your pan to medium

Add the lentil/veg mixture to the pan and add the remaining bread crumbs

smash with a fork until combined

Divide the mixture into 4 equal portions and shape them into a burger patty

Spray your skillet with non-stick spray and cook for about 12 minutes total flipping often

Serving Size: 1 patty per serving

Number of Servings: 4

Recipe submitted by SparkPeople user SARA72121.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 264.4
Total Fat: 3.2 g
Cholesterol: 0.0 mg
Sodium: 572.2 mg
Total Carbs: 45.6 g
Dietary Fiber: 12.3 g
Protein: 13.6 g

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Member Reviews

CD12536317
My family loved these. These second time I made them (only because I didn't have the ingredients), I substituted carrots for the zucchini and used balsamic vinegar instead of red wine vinegar. Omitted the cilantro too. - 6/2/12